MX2017014982A - Almidon gelificante termicamente reversible. - Google Patents

Almidon gelificante termicamente reversible.

Info

Publication number
MX2017014982A
MX2017014982A MX2017014982A MX2017014982A MX2017014982A MX 2017014982 A MX2017014982 A MX 2017014982A MX 2017014982 A MX2017014982 A MX 2017014982A MX 2017014982 A MX2017014982 A MX 2017014982A MX 2017014982 A MX2017014982 A MX 2017014982A
Authority
MX
Mexico
Prior art keywords
thermal
starch
reversible gelling
gelling starch
modified
Prior art date
Application number
MX2017014982A
Other languages
English (en)
Inventor
Jiang Hongxin
Lane Christopher
Ostrander Brad
Yang Xin
Original Assignee
Corn Products Dev Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Corn Products Dev Inc filed Critical Corn Products Dev Inc
Publication of MX2017014982A publication Critical patent/MX2017014982A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C08B30/044—Extraction or purification from cereals or grains from corn or maize
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • C08J3/075—Macromolecular gels
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2451—Glucanases acting on alpha-1,6-glucosidic bonds
    • C12N9/2457—Pullulanase (3.2.1.41)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Materials Engineering (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Physiology (AREA)
  • Botany (AREA)
  • Developmental Biology & Embryology (AREA)
  • Environmental Sciences (AREA)
  • Grain Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Compositions Of Macromolecular Compounds (AREA)

Abstract

Un agente gelificante reversible térmicamente derivado de almidón modificado de una variante de maíz ceroso que tiene un genotipo de endospermo con una o dos dosis del gen recesivo extendedor de amilosa (ae). El almidón puede modificarse en forma enzimática, física, o por hidrólisis ácida. Dichos agentes gelificantes exhiben propiedades que pueden ser útiles para espesar o para proveer otras texturas únicas a los alimentos.
MX2017014982A 2017-01-06 2017-11-22 Almidon gelificante termicamente reversible. MX2017014982A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US15/400,445 US10524492B2 (en) 2017-01-06 2017-01-06 Thermal-reversible gelling starch

Publications (1)

Publication Number Publication Date
MX2017014982A true MX2017014982A (es) 2018-10-04

Family

ID=60627394

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017014982A MX2017014982A (es) 2017-01-06 2017-11-22 Almidon gelificante termicamente reversible.

Country Status (13)

Country Link
US (2) US10524492B2 (es)
EP (1) EP3345931B1 (es)
JP (1) JP7066371B2 (es)
KR (1) KR102566191B1 (es)
CN (1) CN108272068B (es)
AR (1) AR110271A1 (es)
AU (1) AU2017248449B2 (es)
BR (1) BR102017025143B1 (es)
CA (1) CA2982455A1 (es)
CL (1) CL2017002981A1 (es)
CO (1) CO2017012247A1 (es)
MX (1) MX2017014982A (es)
RU (1) RU2758089C2 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110656139A (zh) * 2019-09-20 2020-01-07 江南大学 一种酶法制备凝胶强度可控的热可逆淀粉基凝胶的方法
CN113813888B (zh) * 2021-09-07 2023-05-23 山东大学深圳研究院 基于竞争反应实现溶胶-凝胶-溶胶自主转变的方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5009911A (en) 1989-08-18 1991-04-23 American Maize-Products Company Foodstuff containing aewx starch
US5502270A (en) * 1993-03-30 1996-03-26 E. I. Du Pont De Nemours And Company Starch and grain with a novel genotype
US5576048A (en) 1995-06-07 1996-11-19 American Maize-Products Company Foodstuffs containing a waxy waxy amylose extender starch
US6218155B1 (en) 1994-06-21 2001-04-17 Zeneca Limited Plants and processes for obtaining them
CA2190761A1 (en) * 1994-06-21 1995-12-28 Peter Lewis Keeling Novel plants and processes for obtaining them
EP1145646A1 (en) 2000-04-14 2001-10-17 Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. Reversible gel formation
WO2004066955A2 (en) * 2003-01-28 2004-08-12 Purdue Research Foundation Slowly digestible starch
KR101274849B1 (ko) * 2003-10-27 2013-06-13 코몬웰스 싸이언티픽 엔드 인더스트리얼 리서치 오가니제이션 아밀로스 비율이 증가된 전분을 갖는 쌀 및 이의 생성물
ZA200605004B (en) * 2005-06-22 2007-11-28 Nat Starch Chem Invest Use of corn with low gelatinization temperature for production of fermentation-based products
GB2506695B (en) 2012-10-02 2015-01-07 Tate & Lyle Ingredients Process for preparing an inhibited starch

Also Published As

Publication number Publication date
BR102017025143A2 (pt) 2019-04-16
US20180192682A1 (en) 2018-07-12
US10721953B2 (en) 2020-07-28
CA2982455A1 (en) 2018-07-06
AU2017248449A1 (en) 2018-07-26
EP3345931B1 (en) 2020-04-22
RU2017141747A3 (es) 2021-03-02
AU2017248449B2 (en) 2023-09-21
JP7066371B2 (ja) 2022-05-13
CL2017002981A1 (es) 2018-04-06
RU2017141747A (ru) 2019-05-30
EP3345931A1 (en) 2018-07-11
US20200100533A1 (en) 2020-04-02
CO2017012247A1 (es) 2019-05-31
US10524492B2 (en) 2020-01-07
AR110271A1 (es) 2019-03-13
KR102566191B1 (ko) 2023-08-14
BR102017025143B1 (pt) 2023-10-24
CN108272068B (zh) 2020-11-06
JP2018154810A (ja) 2018-10-04
RU2758089C2 (ru) 2021-10-26
KR20180081443A (ko) 2018-07-16
CN108272068A (zh) 2018-07-13

Similar Documents

Publication Publication Date Title
MX2017005784A (es) Dextranos gelificantes enzimaticamente polimerizados.
MX2022003497A (es) Procesos para producir productos de fermentacion.
MX2017014891A (es) Producto de queso con almidones modificados.
PH12016501642A1 (en) Bakery product and method for manufacturing same
WO2017019660A8 (en) Xanthine dehydrogenase (xdh) irna compositions and methods of use thereof
EP4365291A3 (en) Complement component c5 irna compositions and methods of use thereof
EP4293033A3 (en) Alpha (1,2) fucosyltransferase syngenes for use in the production of fucosylated oligosaccharides
WO2019123015A8 (en) Lysophosphatidylcholine compositions
MX2018008110A (es) Metodo para desacetilacion de biopolimeros.
WO2018146557A3 (en) Long double-stranded rna for rna interference
MX2019006291A (es) Composiciones de lactato de calcio y metodos de uso.
BR112018012670A2 (pt) enzimas e métodos de conversão de amido granular aprimorada
BR112018012617A2 (pt) enzimas e métodos de conversão de amido granular aprimorada
MX2019000549A (es) Caramelo con una textura suave.
MX355404B (es) Almidon de sagu modificado fisicamente.
GB201205804D0 (en) Cell culture medium and cell culture medium additive for the three dimesional growth of cells
MX2017001226A (es) Composicion termogelificante esterilizada.
MX2016015486A (es) Composiciones de almidon utiles para espesar liquidos acuosos.
MY183391A (en) Refrigerant pack
MX2017014982A (es) Almidon gelificante termicamente reversible.
ZA201806273B (en) Compositions and methods for treatment of type vii collagen deficiencies
MX2020006879A (es) Productos horneados que contienen almidon de mandioca ceroso pregelatinizado.
AU2018334515A1 (en) Thermally inhibited waxy cassava starch
MX2018002792A (es) Composiciones de revestimiento o tintas que comprenden derivados de almidon, sus usos y sustratos que comprenden tales composiciones.
TWD196559S (zh) 模組電連接器